Writing a post about fish tacos is a stark contrast to the weather outside here in Minnesota. Not even 30 seconds ago, the rain changed to snow. And it is the end of April. Just sayin’.
Still, I will power on and write about a recipe that is perfect for enjoying out on the deck in the bright, warm spring sunshine. Some of you may have that right now. Others may be stuck in a bad weather rut. If that is the case, this is the perfect time to make use of a little something called your imagination! Put a summery table cloth down and pretend it is warm enough outside to warrant this delicious treat. A margarita couldn’t hurt…
A couple weeks ago, Kurt from Ursula’s Wine Bar in White Bear Lake, MN, hosted a food and wine pairing class. I was lucky enough to be asked back into their kitchen to provide the food portion of the class! I’ll be posting each of the small plates I prepared for that day over the next week or so here on Tokyo Terrace, so don’t go too far away! There are some great pairings to be shared!
These mini fish tacos are perfect for a party, or can be made as normal sized tacos for a light, healthy family dinner. Rather than deep frying the fish fillets, which is quite delicious but not realistic when you have to serve 30 people, I broiled them. This was incredibly easy to do for a crowd and had the added bonus of being healthy. I used tilapia fillets, which are fast and easy to broil with a bit of olive oil, salt and pepper. After they were done in the broiler, I simply squeezed lime juice over them and broke up the fillets with a fork. 10 minutes and they were ready to fill the taco shells!
The fish is then topped with a dollop of chipotle sour cream, pickled red onions, and cilantro. Bright flavors and vibrant colors perfect for spring or summer!
There are four posts in this series and I will post the complete menu along with the wine pairings in the last of the series. Stay tuned!
Mini Fish Tacos
Makes about 24 mini tacos
12 corn tortillas, cut in half (like half moons)
1 1/2-2 lbs. tilapia fillets
1 tablespoon olive oil
salt & pepper
1/2 cup sour cream
1/2 (about 1 teaspoon) chipotle pepper in adobo, diced
juice from 1/2 a lime
pickled red onions (recipe coming soon in a new post!)
2 avocados, sliced
Heat the oven to 325 degrees F.
In a muffin tin, arrange each of the tortilla halves so they form the shape of a cup. The points should be up in the air and you may need to play with them to make sure they keep their shape. When the muffin tin is filled, bake the tortilla cups for about 8 minutes. Keep an eye on them to make sure they don’t burn. If they brown too quickly, turn the heat down slightly.
Remove the tortilla cups from the oven to cool completely. Turn the oven heat up to 425 degrees F.
Meanwhile, arrange the tilapia fillets on a baking sheet, drizzle them with olive oil and season with salt and pepper. Let the fillets cook for 10 minutes or until opaque all the way through. Remove the fillets from the oven and season with the lime juice. Break the fish apart into chunks with a fork. Remove from the pan with a slotted spoon and transfer to a plate. Set aside.
Stir the chipotle pepper into the sour cream in a small bowl. Set aside.
Arrange the tortilla cups on a platter. Fill each cup with some fish, a dollop of the sour cream, some pickled onions, a slice of avocado and a cilantro leaf or two. Serve with lime wedges on the side.